IACP Cookbook of the Year
The IACP (International Association of Culinary Professionals) Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.
2006 Dough: Simple Contemporary Breads by Richard Bertinet
2005 Arthur Schwartz's New York City Food by Arthur Schwartz
2004 Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich
2003 Vegetables from Amaranth to Zucchini: The Essential Reference by Elizabeth Schneider
2002 The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
2001 The Sweet Kitchen: The Definitive Baker's Companion by Regan Daley
2000 The French Laundry Cookbook by Thomas Keller
1999 Desserts by Pierre Herme by Dorie Greenspan
1998 Vegetarian Cooking for Everyone by Deborah Madison
1997 Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless
1996 From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
1995 Jewish Cooking in America: Expanded Edition by Joan Nathan
1994 The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein
1993 The Splendid Table by Lynne Rosetto Kasper
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